I love this channel! Really pleased you’re doing the 3-part series, and particularly the recipe design; helpful to see you going through your thought process rather than just presenting the finished article. Keep up the good work!
I was struggling to get consistent efficiency with my Anvil system. I found that wet conditioning my malts helped a lot. It was kind of a game changer for me. I will always condition my grains before crushing.
I would love to hear more about wet conditioning the malts. I struggle with efficiency in my high gravity beers. I saw one brewery doing wet conditioning but the guide described the purpose was to keep the dust down when grinding.
this is freakin awesome! all the little adhoc decisions about how a recipe is formulated, are so valuable in understanding how to move from just brewing clone beers to formulating your own recipes and really creating things that are amazing and that cant be bought in shops, which is why I got into brewing in the first place. awesome work, look forward to more :)
How did you go about getting your water tested? I would love to do the same so I can gauge what comes out of my tap. Did you use a laboratory? Did you do it yourself? Do you mind breaking down that process?
I too love Heady Topper, but before that, there was Ghandi Bot, now called G-Bot. One of the original NEIPAs. I enjoy your videos, keep up the good work!
HBC-586 is fabulous used in whirlpool and dry hop (haven't tried it in the boil yet) and just used it in an IPA with Hornindal yeast. It also has Azacca and BRU-1 in it but I'm familiar with those and I noticed something special that has to be the 3 oz of 586 that I used. I'm going to order more!
So I just tasted this and *spoiler* it’s giving me a lot of mosaic qualities but the galaxy is almost overwhelming everything turned out lovely though...now I just have to finish the brewing vid edit so I can get to the review!
Hi, I admire all the good effort you put into your recipes and as the novice that I am I'm going to try this recipe. One question, how do you save yeast please?
I'm just curious... I actually use an under the sink water filter. I know for a fact that the city of Dallas uses chlorine. I don't seem to have had any ill effects. Are you saying that you generally use tap water? Have you ever tried using filtered water?
I usually mill fine enough that it’s basically double crushed, if I don’t get a fine consistency I’ll run it through twice. I usually let it just sit but I’ll try stirring to see if it helps!
Do you measure the pH of your mashes or just rely on the calculator in Brewfather? I am in a Luddite phase and don't want to invest in a pH meter if the calculators are good enough. I do check with pH paper to verify I am in the ballpark. So I do BIAB, no chill in the kettle and bottle out of the primary fermenter. So far I am getting good results using bare minimum equipment.
I’m so happy to hear that! It’s super fun, I’m going to do some extract videos here soon for people without a ton of equipment, you can make great beer with minimal equipment.
This is great. I just started trying to build recipes. I was recently kicked with recipe repetition problems trying to do a second batch of your sweet and lemony Belgian. The first was great but the second became the first batch my wife would not drink. How far into your brewing did you start stocking that much hops in your fridge?
Add in malted oats to help with haze. I've been using it when brewing NEIPA's. Works great. Try using hornindal for your yeast. Or 1318 or London Fog. Also you should try brewing an Oat Cream IPA. If done right, very silky mouthfeel. Increasing sodium in the 40-50 ppm range helps too.
I haven’t had breakfast yet and that sounds SO GOOD I love a full bodied ipa like no ones business. I’m going to try out those yeasts soon, I’m in such a yeast rut right now I just need to do a big order to spark some inspiration
Homebrewers brain...always full of ideas and not to organized (can relate) 🤣 Been looking for some other resources for building recipes! 😊 very informative and love the series concept 😁 cant wait for other styles!
@@FloraBrewing yeah says error. This recipe/batch is no longer shared or is deleted. Brewfather shows 6 recipes under your profile. not including a NEIPA.
lol "Kentucky Common.. Lager and.... Whatever" I made a Kentucky Common using a wild yeast from Dewayne (on Milk The Funk). My concept was "A Kentucky Common that went Sour" it was pretty awesome after about a year.
Hey Sarah I´m a Brewmaster from Germany and love to watch your videos. But there are a few things I don´t understand as a german brewer: 1. Why don´t you do a iodine test to make sure all the starch is converted? 2. For what do you add epsom salt? In germany we learn that it´s one of the worst things you can have in your water. 3. Why don´t you sparge the grist after mashing? You´re wasting a lot of extract which is still in the spent grain. Just a few questions german brewers may have watching you guys in the US brewing great beers! Cheers!
I'm obviously not Sarah, but I can say why I do some of the same things. 2. Adding epsom salt can change your chloride to sulfate ratio for enhanced bitterness. 3. Time vs efficiency. Yes sparging gets you more efficiency but with brew in a "bag" you accept a small loss in efficiency to save time. At the homebrewing scale you can afford to be less efficient.
I have never brewed BIAB. I have a Grainfather so I will have to research how that one works but looking forward to your PartII. "My Guiness look alike, but I don't like Guiness so.....?? :-)
@@FloraBrewing I have never liked Draft Guiness. In England it arrived in my mid to late 20s and was very creamy which I think came from the Nitrogen delivery method. As far as I can remember there has not been a proper bottle of Guiness for 40 year maybe longer. Then it was a live bottle conditioned brew which I would never have described as "Sour" bitter and "sharp" from the natural carbonation. It has never been a "strong" beer 1.045 ish OG I think but it was/is strongly flavoured and I wish they would bottle it properly again. Never seem right in cans. (I am getting on a bit btw, just to put things in context). Oh btw2 the Brewfather link didn't work. Followed the link for mash in volume inspiration. Said it wasn't there.
I would also prefer something less neutral that enhances the fruitiness with some esters. Fermentis themselves recommend S-4, S-33 or K-97. Some people use a combo of all three. fermentis.com/en/yeast-to-brew-a-neipa/
Just found your channel. Super stoked to go back through your content. I'm currently trying to perfect ipas, so another perspective on recipes is much needed. Also, I h*ckin' love byo.com for recipe guides. I use that every time I go to start a new recipe as well
I see you edited the AA on the hop before adding even though you have it on the inventory; if you edit the AA in the inventory you won't need to edit it every time!
Try the private link share.brewfather.app/T6GoqFocOKui1z I stopped publishing them because adding an image kept crashing my web browser for some reason.
Please ....you can not like Guinness. I have over the years developed a fantastic Guinness. You need to come to New Zealand and try mine. You will love it. "Your next holiday ".
OK maybe that was the wrong one, there was another where he actually gets into the details of Heady. I think it was one done in his brewpub. If I find It I'll post it. The other vid is still worth a watch.
@@FloraBrewing he does touch on some of his "secrets" towards the end, no pumping after hops go in, no more than 4 to 5 days on dry hop, only collecting the the sweet spot from the mash, only using pellet hops, his special strain of yeast. On my todo list is to culture some sediment and get a store of conan going. It's usually a pretty rare find around here and so far every time I've lost my mind and not done the collection. Heady is really an incredible beer.
Have you ever considered calling your channel "How NOT to homebrew beer"? All of your videos are just laced with procedural errors. It is no wonder you have the issues that you constantly do. I wince so many times watching your videos that I end up with a stiff neck. While it is great you wish to create content and help the community, you actually do a disservice with your rank amateur material. I would suggest removing all of your content, spend another year or two developing your craft and then come back when you can create better material for your viewers. Just a thought.
I love this channel! Really pleased you’re doing the 3-part series, and particularly the recipe design; helpful to see you going through your thought process rather than just presenting the finished article. Keep up the good work!
Glad you enjoy it!
Instablaster...
Really happy you decided to start doing a recipe video. This is a cool look into your process.
I'm glad you like it! I'll keep doing it indefinitely now.
I was struggling to get consistent efficiency with my Anvil system. I found that wet conditioning my malts helped a lot. It was kind of a game changer for me. I will always condition my grains before crushing.
I would love to hear more about wet conditioning the malts. I struggle with efficiency in my high gravity beers. I saw one brewery doing wet conditioning but the guide described the purpose was to keep the dust down when grinding.
this is freakin awesome! all the little adhoc decisions about how a recipe is formulated, are so valuable in understanding how to move from just brewing clone beers to formulating your own recipes and really creating things that are amazing and that cant be bought in shops, which is why I got into brewing in the first place. awesome work, look forward to more :)
I like the idea of posting videos starting from the recipe writing and ending with an actual tasting of that very same beer...brava!
I’m glad! I love writing recipes I don’t know why I didn’t do it before!
FYI bad echos around 10:00 when looking at your brewfather screens. More than one mic picking up?
I've been having Mic problems unfortunately, the lav has been doing some weird things lately. Working on getting better equipment!
How did you go about getting your water tested? I would love to do the same so I can gauge what comes out of my tap. Did you use a laboratory? Did you do it yourself? Do you mind breaking down that process?
Check out Ward Labs. They have a specific testing criteria for brewers and it's like $30. www.wardlab.com/services/water-analysis/
I too love Heady Topper, but before that, there was Ghandi Bot, now called G-Bot. One of the original NEIPAs. I enjoy your videos, keep up the good work!
I totally have a Ghandi Bot shirt and didn't realize it came first! I mean it makes sense given it's New England Beer Co.
@@FloraBrewing no way! Wear it in a video, or it didn't happen! Haha I'm jealous. I made a magnet out of one of the cans.
Nice.....I just built my third neipa recipe this week. Looking forward to see how yours turns out
Cheers
Haven't tried it yet but it's looking very straw colored!
Agree with you about Brew Your Own! I hit them up first when researching a style I haven't done before.
HBC-586 is fabulous used in whirlpool and dry hop (haven't tried it in the boil yet) and just used it in an IPA with Hornindal yeast. It also has Azacca and BRU-1 in it but I'm familiar with those and I noticed something special that has to be the 3 oz of 586 that I used. I'm going to order more!
So I just tasted this and *spoiler* it’s giving me a lot of mosaic qualities but the galaxy is almost overwhelming everything turned out lovely though...now I just have to finish the brewing vid edit so I can get to the review!
Hi, I admire all the good effort you put into your recipes and as the novice that I am I'm going to try this recipe. One question, how do you save yeast please?
I dump it in a sanitized mason jar and throw it in the fridge :)
I'm just curious... I actually use an under the sink water filter. I know for a fact that the city of Dallas uses chlorine. I don't seem to have had any ill effects. Are you saying that you generally use tap water? Have you ever tried using filtered water?
Do you ever double crush or Stir in the middle of your mash this could help with the efficiency
I usually mill fine enough that it’s basically double crushed, if I don’t get a fine consistency I’ll run it through twice. I usually let it just sit but I’ll try stirring to see if it helps!
You only mash for 45 minutes? I usually do 90 minutes or more, I find I get better efficiency that way
I don't know if the better efficiency is worth the extra time for me.
@@FloraBrewing flora is the efficacy Queen!
You have reached the UK! love your brew videos getting he idea I'd like to start home brewing as you seem to have so much fun.
Great video 👍🍻
Thank you! Cheers!
Do you measure the pH of your mashes or just rely on the calculator in Brewfather? I am in a Luddite phase and don't want to invest in a pH meter if the calculators are good enough. I do check with pH paper to verify I am in the ballpark. So I do BIAB, no chill in the kettle and bottle out of the primary fermenter. So far I am getting good results using bare minimum equipment.
I love watching your videos! Currently I'm not brewing, only drinking beer. But you seriously inspire me to brew smth one day😁
I’m so happy to hear that! It’s super fun, I’m going to do some extract videos here soon for people without a ton of equipment, you can make great beer with minimal equipment.
This is great. I just started trying to build recipes. I was recently kicked with recipe repetition problems trying to do a second batch of your sweet and lemony Belgian. The first was great but the second became the first batch my wife would not drink. How far into your brewing did you start stocking that much hops in your fridge?
I'm a bit of a hoarder and bulk buyer so not long into it! I try to have everything on hand I will need if inspiration strikes.
Add in malted oats to help with haze. I've been using it when brewing NEIPA's. Works great.
Try using hornindal for your yeast. Or 1318 or London Fog.
Also you should try brewing an Oat Cream IPA. If done right, very silky mouthfeel. Increasing sodium in the 40-50 ppm range helps too.
I haven’t had breakfast yet and that sounds SO GOOD I love a full bodied ipa like no ones business. I’m going to try out those yeasts soon, I’m in such a yeast rut right now I just need to do a big order to spark some inspiration
Oh you can go all the way to 125-150ppm on Sodium. Really makes a big difference; supporting the malt without being sweet
Cool video, thanks.
I have had the diacetyl off flavour in a German pils too over here in the UK! I had to pour the can out which is always a very sad moment....
Can't wait... thank you
Hope you like it!
Homebrewers brain...always full of ideas and not to organized (can relate) 🤣 Been looking for some other resources for building recipes! 😊 very informative and love the series concept 😁 cant wait for other styles!
You should have seen the tangents I cut out... this video was originally over an hour haha
recipe link is broken already
Weird! You used this one? I just tested it and seems to be working on my end. LMK share.brewfather.app/T6GoqFocOKui1z
@@FloraBrewing yeah says error. This recipe/batch is no longer shared or is deleted. Brewfather shows 6 recipes under your profile. not including a NEIPA.
Camden works great! I save time and money on using tap water... No off flavors. 1 tab in 8 gallons works.
lol "Kentucky Common.. Lager and.... Whatever" I made a Kentucky Common using a wild yeast from Dewayne (on Milk The Funk). My concept was "A Kentucky Common that went Sour" it was pretty awesome after about a year.
Nice sounds good! Great info! Cheers 🍻
Thank you! Cheers!
This is awesome! And very informative. Thanks again. 🙏🏻 Cheers 🍻
Glad you enjoyed it!
Hey Sarah I´m a Brewmaster from Germany and love to watch your videos. But there are a few things I don´t understand as a german brewer:
1. Why don´t you do a iodine test to make sure all the starch is converted?
2. For what do you add epsom salt? In germany we learn that it´s one of the worst things you can have in your water.
3. Why don´t you sparge the grist after mashing? You´re wasting a lot of extract which is still in the spent grain.
Just a few questions german brewers may have watching you guys in the US brewing great beers!
Cheers!
I'm obviously not Sarah, but I can say why I do some of the same things.
2. Adding epsom salt can change your chloride to sulfate ratio for enhanced bitterness.
3. Time vs efficiency. Yes sparging gets you more efficiency but with brew in a "bag" you accept a small loss in efficiency to save time. At the homebrewing scale you can afford to be less efficient.
I have never brewed BIAB. I have a Grainfather so I will have to research how that one works but looking forward to your PartII. "My Guiness look alike, but I don't like Guiness so.....?? :-)
It’s basically Guinness but without the sourness. That’s what I don’t love about Guinness.
@@FloraBrewing I have never liked Draft Guiness. In England it arrived in my mid to late 20s and was very creamy which I think came from the Nitrogen delivery method. As far as I can remember there has not been a proper bottle of Guiness for 40 year maybe longer. Then it was a live bottle conditioned brew which I would never have described as "Sour" bitter and "sharp" from the natural carbonation. It has never been a "strong" beer 1.045 ish OG I think but it was/is strongly flavoured and I wish they would bottle it properly again. Never seem right in cans. (I am getting on a bit btw, just to put things in context).
Oh btw2 the Brewfather link didn't work. Followed the link for mash in volume inspiration. Said it wasn't there.
I'm gonna guess the ABV right now will be 7.5%! I look forward to see how this NEIPA turns out! cheers
hmmmmm Could be right I havent taken the reading yet!
Have you done a video on your yeast collection, how too?? As you say, yeast is £7 to £9 about 40% of the cost of a brew.....
I haven't but it's definitely on the list!
us-05 are bad yeast for neipa.
Seemed to work fine for this one!
Why do you think it's bad for NEIPA? 🤔
I would also prefer something less neutral that enhances the fruitiness with some esters. Fermentis themselves recommend S-4, S-33 or K-97. Some people use a combo of all three.
fermentis.com/en/yeast-to-brew-a-neipa/
Esta increíble 🍻
Just found your channel. Super stoked to go back through your content. I'm currently trying to perfect ipas, so another perspective on recipes is much needed. Also, I h*ckin' love byo.com for recipe guides. I use that every time I go to start a new recipe as well
I see you edited the AA on the hop before adding even though you have it on the inventory; if you edit the AA in the inventory you won't need to edit it every time!
I usually have it in the inventory. I think what happened here was a fresh bag with a dig AA
Cheers all 95 batches I have brewed were my own recipes ,lots of good beer
I think making the recipe is half the fun! It's always a toss of the dice but if you know some tricks it usually works out
Cool video but please take the time to make sure the right sound input is enabled in editing 🙏
Yo recipe don't exist on Brewfather no more. :(
Try the private link share.brewfather.app/T6GoqFocOKui1z I stopped publishing them because adding an image kept crashing my web browser for some reason.
16 dislikes from people who love Guinness
Hahaha I stand by my hatred
Please ....you can not like Guinness. I have over the years developed a fantastic Guinness. You need to come to New Zealand and try mine. You will love it. "Your next holiday ".
I don’t like the sour! I love a light dry Irish Stout just can’t do the 3% of funk
Echo!
You HATE Guiness?....... You need to drink it in Dublin, you'll change your mind then...... Let me ,know when your over 🙂😎
Will do!
Sort your sound out! You have a great video but in parts it sounds like it was recorded in a bathroom! 😳
John Doe how are your videos workin out John?
The chop & brew with John Kimmich was enlightening. (I think this was the one) th-cam.com/video/LdfySDN2mF0/w-d-xo.html
OK maybe that was the wrong one, there was another where he actually gets into the details of Heady. I think it was one done in his brewpub.
If I find It I'll post it. The other vid is still worth a watch.
Awesome! I’ll try to find it, I have a friend brewing that clone this weekend and I can’t wait to try it!
@@FloraBrewing he does touch on some of his "secrets" towards the end, no pumping after hops go in, no more than 4 to 5 days on dry hop, only collecting the the sweet spot from the mash, only using pellet hops, his special strain of yeast.
On my todo list is to culture some sediment and get a store of conan going. It's usually a pretty rare find around here and so far every time I've lost my mind and not done the collection. Heady is really an incredible beer.
Have you ever considered calling your channel "How NOT to homebrew beer"? All of your videos are just laced with procedural errors. It is no wonder you have the issues that you constantly do. I wince so many times watching your videos that I end up with a stiff neck. While it is great you wish to create content and help the community, you actually do a disservice with your rank amateur material. I would suggest removing all of your content, spend another year or two developing your craft and then come back when you can create better material for your viewers.
Just a thought.
You're free to have your own channel :)